In both traditional Chinese cuisine as well as herbal medicine, there has never been a strict distinction between the roles of "food" and "medicine". Cooking food with medicinal herbs increases both their therapeutic and nutritional values. Tonic herbs such as wolfberry, cinnamon, gingko nuts, lotus seeds, white fungus, dried lily bulb and red dates need not only be limited for use in boiling soups and medicines, they can be deliciously incorporated into both eastern and western dishes.
The herbal recipes collected in this book are traditional as well as creative interpretations of favourite Chinese dishes, all of them easily prepared at home with herbs and tonic products available at Eu Yan Sang outlets. This book showcases the versatility and health benefits of Eu Yan Sang herbal products and demonstrates how TCM can be a daily part of our lifestyes through the use of Chinese herbs in cooking.